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I'm an avid herb gardener and can't wait to use the products of my labor in dishes like this salad. For a different twist, I include chopped apple...it adds some natural sweetness.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings

Ingredients

  • 2 cans (14-3/4 ounces each) salmon, drained, bones and skin removed
  • 2 celery ribs, sliced
  • 1 large apple, peeled and chopped
  • 5 green onions, sliced
  • 1/2 cup mayonnaise
  • 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
  • 3/4 teaspoon minced fresh basil or pinch dried basil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon minced fresh tarragon or pinch dried tarragon

Nutritional Facts

Diabetic Exchanges: One 1/2-cup serving (prepared with fat-free mayonnaise) equals 2 lean meat, 1 vegetable; also, 147 calories, 626 mg sodium, 37 mg cholesterol, 6 gm carbohydrate, 17 gm protein, 5 gm fat.

Directions

  1. Flake salmon into a bowl. Add remaining ingredients; stir gently. Chill until ready to serve. Yield: 8 servings.
Originally published as Salmon Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p101

Nutritional Facts

Diabetic Exchanges: One 1/2-cup serving (prepared with fat-free mayonnaise) equals 2 lean meat, 1 vegetable; also, 147 calories, 626 mg sodium, 37 mg cholesterol, 6 gm carbohydrate, 17 gm protein, 5 gm fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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